Pour the apple cider into a medium saucepan and bring it to a simmer over medium-high heat. Let it cook until it reduces down to 1/2 cup, which should take around 10–15 minutes. Once it’s reduced, set it aside to cool completely—this concentrated cider is what gives the cheesecake its deep apple flavor.

Preheat your oven to 325°F. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with a round of parchment paper, and give it another quick spray. Use a food processor to grind the graham crackers into fine crumbs. Transfer the crumbs to a small bowl, add the brown sugar and melted butter, and stir with a fork until everything is well mixed. Pour the crumb mixture into the pan and use your hands to press it up the sides. Then, use the bottom of a measuring cup to firmly compact the crust. Pop it in the oven for 12 minutes, then take it out and let it cool down.

In a small bowl, combine the brown sugar, flour, cinnamon, melted butter, and apple cider. Stir everything together with a fork until well blended, then place it in the fridge to set while you prepare the cheesecake batter.

In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Gradually add the sugar, mixing until combined. Add the reduced apple cider, sour cream, and vanilla, mixing until smooth. Add the eggs one at a time, mixing gently on low speed after each one until they're just blended in. Run a spatula around the sides of the bowl to make sure everything is well-blended and the batter is smooth.

Choose one of the following water bath methods to ensure a crack-free, creamy cheesecake:

Place the springform pan inside a 10-inch cake pan, then put that in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan to keep water from reaching the cheesecake.

Alternatively, wrap the springform pan tightly in two layers of aluminum foil, place it directly in a roasting pan, and fill the pan with hot water halfway up the springform pan’s sides. Just be careful—sometimes a little water can seep through the foil.

Pour the cheesecake batter over the cooled crust. Take the apple cider cinnamon filling out of the fridge, sprinkle it on top of the batter, and use a butter knife to gently swirl it in. Bake for 70–80 minutes, or until the edges are firm and the center still has a gentle wobble.

Switch off the oven, leave the door slightly ajar, and allow the cheesecake to cool inside for about 30 minutes. Take it out of the oven and let it cool fully on a wire rack. Once cooled, wrap the pan in foil and refrigerate for at least 6 hours, or overnight, to let it fully set.

In a small bowl, mix the melted butter with the apple cider.

In another bowl, stir the cinnamon and sugar together until they're nicely blended. Remove the cheesecake from the springform pan and peel off the parchment paper. Brush the top of the cheesecake with the butter-cider mixture, then sprinkle generously with the cinnamon sugar to give it a sweet, spiced finish. Enjoy!